Step 1: Sear the chicken
Heat olive oil in a large pot or deep skillet over medium-high heat. Season chicken with salt, pepper, Italian seasoning, and garlic powder. Add to the pot and sauté for 4–5 minutes until golden and mostly cooked through. Transfer to a plate and set aside.

Step 2: Build the flavor
Lower heat to medium. In the same pot, add a touch more oil if needed and toss in the garlic and red pepper flakes. Sauté for 30 seconds until fragrant—don’t let the garlic burn!

Step 3: Make it saucy
Pour in the chicken broth, diced tomatoes (with juices), tomato sauce, and cream. Stir well, then add the dry pasta.

Step 4: Simmer it all together
Bring the mixture to a boil, then reduce to a gentle simmer. Cover and cook for about 12–14 minutes, stirring occasionally, until pasta is tender and the liquid is mostly absorbed. (If needed, add a splash of broth or water.)

Step 5: Get cheesy
Return the chicken to the pot. Add in Parmesan and mozzarella, stirring until melted and creamy. Taste and adjust seasoning as needed—maybe a pinch more salt or a shake of red pepper flakes.

Step 6: Serve it hot
Spoon into bowls and top with fresh basil or parsley. Serve with garlic bread if you’re smart, wine if you’re fancy, or both if you’re living.